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Recipe

Spicy Slow-Cooked Short Ribs with Lime & Basil

Romulo Yanes

Servings: 4

Lime marmalade gives a wonderful burst of sweet, citrusy tang to this luxurious braise, which fairly cries out for rice or mashed potatoes as an accompaniment; sautéed chard or baby bok choy would also be nice. You can find the marmalade with the British foods in the international aisle of large supermarkets.

Ingredients

  • 1 Tbs. peanut oil
  • 3 lb. small bone-in beef short ribs
  • 1 medium yellow onion, chopped
  • 6 small fresh hot red chiles, such as Thai bird, stemmed and halved lengthwise
  • 2 medium cloves garlic, quartered
  • 1 3-inch piece peeled fresh ginger, thinly sliced
  • 1 tsp. dried thyme
  • 1/2 tsp. ground allspice
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 cup lime marmalade
  • 1/2 cup lower-salt chicken broth
  • 2 Tbs. soy sauce
  • 1 Tbs. white wine vinegar
  • 2 Tbs. finely chopped fresh basil leaves; plus small leaves for garnish (optional)
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 80
  • Sodium (mg): 950
  • Carbohydrates (g): 34
  • Fiber (g): 2
  • Protein (g): 29

Preparation

  • Heat the oil in a 5- to 6-quart stovetop-safe slow cooker insert (or in a 12-inch skillet) over medium heat. Add half of the short ribs and brown well, turning once, about 2 minutes per side. Transfer to a bowl and repeat with the remaining short ribs.
  • Add the onion and cook, stirring often, until soft, about 3 minutes. Add the chiles, garlic, ginger, thyme, allspice, and nutmeg; stir until fragrant, about 1 minute. Add the marmalade and stir until melted. Fit the insert into the slow cooker. (If using a skillet, scrape its contents into a 5- to 6-quart slow cooker.)
  • Stir in the broth and soy sauce. Nestle the short ribs into the sauce, pouring any juice from the bowl on top. Cover and cook until fork-tender, 5 to 6 hours on high or 9 hours on low. (The short ribs can stay on the keep-warm setting for up to 2 hours.)
  • Use tongs to transfer the short ribs to serving bowls or a platter. Strain the sauce into a fat separator; set aside for a few minutes. Pour the defatted sauce into a 3-quart saucepan, add the vinegar, and bring to a boil over high heat, stirring occasionally, until reduced by half, about 8 minutes. Stir in the basil and cook for 1 minute to let the flavors meld. Season to taste with salt and pepper, pour the sauce over the short ribs, garnish with small basil leaves, if using, and serve.

Reviews

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Reviews (30 reviews)

  • jackiemoto | 04/18/2019

    I used a tsp chinese five spice in place of the nutmeg and allspice. It was delish! Making it again this weekend!

  • Krispie | 02/12/2019

    This was very, very tasty. I used orange marmalade because I looked at several different stores and couldn’t find it. Amazon wanted $14 for a jar - just didn’t seem worth it. I did put a little lime zest and some lime juice in with the orange marmalade. It was excellent. I would definately make again although my entire family preferred the Slow cooker short ribs with southern pimento grits more.

  • AmyBick | 01/15/2019

    I found the marmalade on Amazon but later found the lime marmalade in the British section of our local grocery store. I used the all the Thai chilis but could only find green instead of red. That worked just fine. Family LOVED the recipe.

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